Salad with fennel, walnuts, and raspberries

Details

20 min

vegan

Ellen
(BerlinKitchen)

Ingredients

100 g baby lettuce
½ bulb sliced fennel
100 g fresh raspberries washed and patted dry
30g Rapunzel currants
30 g Rapunzel walnut pieces

for the dressing:

50 ml Rapunzel Condimento Rosso

1 tsp Rapunzel Maple syrup grade C

50 ml Olive oil extra virgin Finca la Torre, demeter

2 shallots, diced

1-2 tsp Rapunzel Blossom salt Flower Power

ground black pepper, to taste

Details

20 min

vegan

Ellen
(BerlinKitchen)

Salad with fennel, walnuts, and raspberries

Method

Wash and dry the lettuce and mix it with the fennel, currants, and walnuts. Shake all the dressing ingredients in a sealable glass and shake well. Now mix the salad with the dressing and serve with the raspberries.

Ingredients

100 g baby lettuce
½ bulb sliced fennel
100 g fresh raspberries washed and patted dry
30g Rapunzel currants
30 g Rapunzel walnut pieces

for the dressing:

50 ml Rapunzel Condimento Rosso

1 tsp Rapunzel Maple syrup grade C

50 ml Olive oil extra virgin Finca la Torre, demeter

2 shallots, diced

1-2 tsp Rapunzel Blossom salt Flower Power

ground black pepper, to taste

Details

20 min

vegan

Ellen
(BerlinKitchen)

Rapunzel Products

Olive oil extra virgin Finca la Torre, demeter

Blossom salt ?Flower Power', rock salt with 30% flowers and herbs

Currants

Walnut pieces

Maple syrup grade C